You can get your deep dish at Rosati's and your thin crust at Waldo Pizza. But when it comes to finding a pizza that is truly representative of Kansas City, that's a question to which there doesn't seem to be a single answer.
Since moving to the City of Fountains, I've heard impassioned defense and criticism of Grinders, Minsky's, d'Bronx, Spin, Pizza 51, Blue Grotto and the Art of Pizza. But none has reached an iconic level as the definitive pizza place in the city. So why don't we go in a different direction and make grilled pizza what we're known for here?
This is a chance for Kansas City to take a stereotype and turn it on its ear. Sure, we're known for barbecuing, but did you know we even grill our pizzas? That's right, we put the dough, cheese and meat right next to a pile of brats.
There's a reason that no pizza place in town is the undisputed champion, and that's because we've never employed our best cooking implements -- grills and smokers. Crisp crusts and a bit of smokiness in the cheese is what we've been missing. It's time we raised up our tongs up, shook the charcoal out of the bag, and got to work.
No city is known for grilling pizzas on barbecues. We wouldn't have to compete with the deep dish of Chicago, square cut of St. Louis, or thin crust of New York City. Instead, we would have invented a true Kansas City-style of pizza and since, we're already known for barbecue, we could pretend we know what we're doing when it comes to grilling a pizza pie.
If you don't believe me that this is the best course of action, follow these directions on Wired and make a version of a grilled pizza at home. When done right, you'll find the best pizza in town might just be on your Weber.
[Image via Flickr: gudlyf]